Do you like burgers? I like burgers! SoCal weather is always perfect for burgers! You can fire up your grill or just use a cast iron pan like I did for this recipe. Either way, it will be delicious. No doubt!
Asian Burger
For the Pickled Red Onions
ingredients:
• half of a red onion, sliced
• ½ cup rice vinegar
• ½ tsp kosher salt
• ½ tsp sugar
instructions:
1) Add rice vinegar, salt, and sugar in a bowl. Stir to dissolve salt and sugar. Add onions and toss to coat. Let marinate for at least 1 hour, tossing a few times to let every slice of onion have a chance to bathe in the pickling liquid.
For the Sauce
ingredients:
• 2 parts Japanese mayonnaise (Kewpie)
• 1 part gochujang
instructions:
1) Mix mayo and gochujang in a bowl. Cover and refrigerate until ready to use.
For the Patties
ingredients:
• 1 lb ground beef (80/20 or lean)
• 1 lb ground pork
• 3 scallions, finely chopped
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 2 tsp sesame oil
• 1 tbsp low sodium soy sauce
• 2 tbsp hoisin sauce
• ¼ tsp freshly ground black pepper + more for sprinkling
• kosher salt for sprinkling
• 1 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
instructions:
1) Add all the ingredients (except oil, salt and pepper for sprinkling) in a large bowl and mix with hands to combine. Do not overmix. Form into about ¹⁄3 lb patties slightly bigger than the buns you will use. Sprinkle one side with salt and pepper.
2) Heat a cast iron pan over high heat. At the first sight of smoke, drizzle oil and swirl the pan so the oil can coat the rest of the surface of the pan. Add 3 to 4 patties at a time, seasoned side down, then sprinkle the other side with salt and pepper. Cook for 2-3 minutes on one side, then flip and cook for 1-2 minutes on the other side. Or, cook to desired doneness.
Recommended Condiments:
○ Brioche buns (can be toasted with butter if desired), butter lettuce, tomatoes.
To Assemble:
1) Spread mayo-gochujang on the bottom bun, add lettuce, patty, tomato, pickled red onions, then top with the second bun with or without spread.
Totally coincidence, but I'm starting this year off with another sweet recipe.
Last year's first post: No-Bake Mini Nutella Cheesecake Pie
Look, if you accidentally added whipped cream to my drink after I already said no, I just want you to know that inside I am crying tears of joy because of your mistake ;)
I actually don't remember setting any new year's goals since becoming a mom, but I know a lot of people always have diet and fitness on the top of their list almost every year. I saw on TV a little while ago that January 17 is Ditch Your New Year's Resolutions Day. Won't you try this delicious chocolate whipped cream with your strawberries or top your healthy shake with it? I'm here in the corner snickering followed by an evil laugh. Just kidding! Moderation is the key ;)
But seriously, this chocolate whipped cream is yummy and super easy to make! Spread it on some angel food cake for a simple snack. Or, eat it by the spoonful like my kid and I do. No judgement.
Chocolate Whipped Cream
ingredients:
• 1½ cups heavy cream
• 3 tbsp powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
instructions:
1) Add all of the ingredients, except vanilla extract, in a mixing bowl. Use a hand mixer with the whisk attachment to whip the mixture, starting on low speed and working your way up to medium speed as the ingredients become more incorporated.
2) Just before reaching desired peaks, preferably medium to stiff peaks, pour in the vanilla extract and whip until you reach your desired peaks.
◘ tip: After adding in the vanilla extract, it shouldn't take much longer so check after a few seconds of whipping.
3) Serve as you wish, or cover and chill until ready to serve. It will keep in the fridge for 3 days.
